Prep time 15 minutes Cook time 3 hours 40 minutespulled-pork-sliders-1200-x-1200

Serves 4 people


  • 1 tablespoon olive oil
  • 1kg pork boneless shoulder roast
  • 120g bacon, roughly chopped
  • 1 carrot, diced
  • 1 brown onion, diced
  • 3 garlic cloves, roughly chopped
  • Water to cover


  • 2 teaspoons olive oil
  • 1 brown onion, sliced
  • 3 garlic cloves, chopped
  • 1 teaspoon fresh ginger, chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground smoked paprika


  • 200ml pork stock (left over from slow cooking)
  • 1 cup pineapple juice
  • ½ cup apple juice
  • 1/3 cup tomato sauce
  • 1/3 cup BBQ sauce
  • 400g can crushed tomatoes

To serve

  • 6 buns, halved
  • 2 cups cabbage coleslaw
  • Pickles


  1. Heat olive oil in a casserole dish on a high heat over the stove and brown pork scotch roast on all sides. Add bacon, carrots, onion and garlic and cook stirring for 2 minutes. Cover with water and place the lid on.
  2. Place in a preheated oven at 120°C and cook for 3 hours until pork is soft.
  3. Remove from oven and place pork on a plate. Strain the stock and set aside 200ml to make your sauce (remaining stock and vegetables can be frozen for later use).
  4. To make the glaze, heat olive oil in a saucepan and sweat the glaze ingredients together. Stir in sauce ingredients and reduce for 15-20 minutes or until it is thick enough to coat the back of a spoon. Season with sugar and / or vinegar to taste.
  5. Shred meat using two forks and place into a frying pan, mix in glaze until the pork is moist but not too wet. Heat until warmed through.
  6. Serve in a bun with pickles and slaw.


Recipe and picture sourced from